American Brown Ale
Hillbilly Brewery
9 mars 2017 kl 09:50
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 78,0 L | 60 min | 1.059 SG | 1.015 SG | 29 | 5,8% | 576 |
44 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 29 | 5,8% | 576 |
44 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Maris Otter (Crisp) | 15,00 kg | 81,1% | Malt |
6 EBC
|
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Typ:
Malt Sorten Maris Otter är framodlad av Dr GDH Bell i Cambridge genom att korsa Proctor och Pioneer korn. Maris Otter har odlats för mältning mer än 45 år och dess stamtavla och meriter, levererar år efter år en konsekvent, bearbetbar och smakrik malt. Maris Otter anses vara Pale Ale maltens Rolls Royce. |
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| Crystal 200 | 3,00 kg | 16,2% | Malt |
220 EBC
|
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Typ:
Malt En hög grad av karamelisation är kännetecknande för denna malt. Den bidrar till smak och stabilitet, vanligtvis förbättras skumkvaliteten. Crystal Malts är väl lämpade för vinteröl, aletyp öl och andra aromatiska öl så som mörkt lageröl och stouts. Små mängder kan användas för färgjustering och smakanrikning av ljust lageröl. Jämfört med Cara Pale har Crystal Malts en starkare kola och nötliknande karaktär. |
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| Chocolate Malt (Thomas Fawcett) | 0,50 kg | 2,7% | Malt |
1001 EBC
|
|
|
Typ:
Malt Dark chocolate malt from the UK. Adds strong coffee flavor to your beer. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| East Kent Goldings (EKG) | 50 gr | 60 min | Kok | Pellets | 5,00% | 7,5 | 0,6 | |
|
Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| Centennial | 30 gr | 60 min | Kok | Kottar | 10,00% | 8,2 | 0,4 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| East Kent Goldings (EKG) | 100 gr | 20 min | Kok | Pellets | 5,00% | 9,1 | 1,3 | |
|
Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
|
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| East Kent Goldings (EKG) | 150 gr | 5 min | Kok | Pellets | 5,00% | 4,5 | 1,9 | |
|
Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Salt | 11,47 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. |
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| Gypsum (Calcium Sulfate) | 4,23 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Epsom Salt (MgSO4) | 3,08 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Protafloc | 0 gr | 20 min | Klarning | Kok | ||
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Typ: Klarning |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| SafAle English Ale | S-04 | DCL/Fermentis | Torr | 73% | 15°C - 24°C | |
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Labb: DCL/Fermentis Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 67°C | 60 min | 2 min | Infusion | 48,25 L | |
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Höjningstid: 2 min |
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| Utmäskning | 75°C | 10 min | 10 min | Temperatur | 0,00 L | |
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Höjningstid: 10 min |
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1.045 - 1.060
1.010 - 1.016
20 - 30
35 - 69
A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it. History: An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA). Style Comparison: More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.
Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown
Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.
Aroma: Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head. Flavor: Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Comments: Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.
